Syrups (Ingredients, #4)
In the UK, Ireland, and related cultures, ‘syrup’ means refiner’s or ‘golden’ sugar syrup, which is very thick and sticky and incredibly sweet. In the US and its related cultures, it means corn or other high-fructose syrup, which is liquid and less sweet. In Canada, Vermont, etc, of course, it can only mean maple syrup. According to taste, pretty much all of them work — they just have different tastes. If you use a liquid syrup, use less of it because the higher water content may change the texture of the recipe.